Another Thanksgiving , another day to give thanks and remember the simple things that we probably take for granted.. ..if you can celebrate the Holiday in anyway then you should give thanks…
Food doesn’t make the Holiday, it’s the company you share it with…can turn a plain meal into a festive one…And if you don’t like turkey create your own menu..opt for something special or something that makes you feel special..your favorite dish….as simple or as elegant as can be..but let it be your choice! Some people look for an online culinary arts school when they love cooking
My Black Friday gift to all subscribers of the BLOG is a free Holiday mini-booklet. An excerpted booklet from The Basic Art of Italian Cooking:Holidays & Special Occasions-2nd edition- the book that was selected as a Gourmand World Cookbook Award Winner. The book is filled with warm holiday stories ,recipes and tips..This offer is valid for November 25th for 24 hours (12AM to 12PM) only and is a special offer for subscribers to this BLOG only.. If you are not a subscriber just subscribe before you order. To get your free copy,send an email to: info@marialiberati.com place FREE HOLIDAY BOOKLET in subject and you will get an ebooklet ready to download.
Join Me in Italy on May 3, 2012 for an all inclusive luxury cruise to Italy and the Mediterranean. 10 days of all out luxury with everything included! Makes a great gift for that special someone! Only a few spots left, call Julie Steinberg at Rosenbluth Vacations at 1-800-257-8279
Here’s Wishing a Happy day to give Thanks to all!!
copyright 2011, Art of Living,PrimaMedia,Inc/Maria Liberati
Saturated hues and bold color blocking are a dominant fashion trend for summer 2011. Fashion is celebrating the vibrancy that the season has to offer in their clothing and accessories. From a tangerine colored blouse paired with white denim cropped pants, to gold bangles and lapis colored earrings, the last few echoes of winter’s reign are nowhere to be found in the latest summer trends.
Take a nod from fashion and incorporate fun exotic colors into your cuisine this summer. A surplus of seasonal Italian vegetables such as peppers, squash, eggplants, tomatoes and zucchini should be readily available. Vibrant reds, greens, yellows and purples will transform your cooking into visual and delicious delights. Loaded with flavor and nutrients, Italian summer vegetables are wonderful for lighter yet flavorful options that allow you to feel guilt-free and satisfied.
Take advantage of the variety of summer vegetables by incorporating them into a simple Panzanella Salad. An Italian chopped vegetable salad is an easy and fresh alternative to a traditional greens salad. Basic Panzanella salad uses chopped tomatoes and any vegetables you may have at hand like peppers, olives or zucchini, lightly tossed with balsamic vinegar and olive oil. You can add your favorite day-old crusty bread and add mozzarella for more heartiness, season with basil for added flavor.
For an appealing appetizer, bake stuffed Italian peppers or tomatoes with breadcrumbs, mozzarella, and oregano. For more ideas, replace hearty meat dishes by making eggplant parmigiano with fresh tomato sauce. Or make your own pizza with fresh sauce and top with ripe peppers and zucchini. Experiment with these summer vegetables by grilling, baking or frying and experience their unique flavors for yourself. Whether you go out and buy yourself a chic colorful blouse, or make a bright Italian dish, allow yourself to be inspired by the beauty of the warm summer months to come.
Excerpted from the upcoming book release-The Basic Art of Italian Cooking: DaVinci Style
copyright 2011, art of living,PrimaMedia,Inc
Maria Liberati
Panzanella
(this is a traditional Tuscan salad that is a clever way to use day or 2 day old bread).
12 slices day old crusty bread
4 tblsps (60 gr) white wine vinegar
1 cup (100 gr)extra virgin olive oil
1/2 lb (250 gr) red ripe tomatoes
1 red onion
1 cucumber
1 handful basil leaves
pinch of salt
freshly ground black pepper
Slice bread into 12 slices. Place bread in bowl with ¼ cup water and 1 tblsp (15 gr) vinegar. Leave for 3 minutes. Remove and squeeze water out from bread. Place wet slices on bottom of salad bowl. Place in tomato slices, sliced cucumber, sliced red onion. Drizzle in olive oil, 2 tblsps (60 gr) vinegar.Pinch of slat, freshly ground black pepper. Toss gently.
For more authentic Tuscan recipes get your copy of The Basic Art of Italian Cooking: DaVinci Style
June 11 & 12-see you at the Great Grapes festival in Cockeysville, MD
July 21-24 see you at the largest Italian Festival in the USA-Festa Italiana in Milwaukee Wisconsin. I will be onstage thorughout the entire event. Hope to see you there.
copyright 2011 art of living, Prima Media, Inc./Maria Liberati
“Banish (the onion) from the kitchen and the pleasure flies with it. Its presence lends color and enchantment to the most modest dish; its absence reduces the rarest delicacy to hopeless insipidity, and dinner to despair.”
Elizabeth Robbins Pennell, American columnist
Someone once said that “onions are the poor man’s truffle” here’s a simple way to make something special out of this characteristic tasting ingredient.
Cipolle Ripene (Stuffed Onions)
from the upcoming release The Basic Art of Italian Cooking: DaVinci Style
*4 golden onions
*3/4 lb (350 gr) fresh or frozen spinach chopped and washed
*3 tablespoons (45 gr) plain bread crumbs
*2 (30 gr) tablespoons extra virgin olive oil
*1 egg
*Optional: ¼ cup(50 gr) ground veal
pinch of nutmeg
Peel, clean onions. Boil in slated water for 10 minutes. Drain. Cut onions in half .Scoop out inside, leaving shells intact, set aside shells and inside. Chop inside of onion. Steam spinach leaves for 3 minutes. Chop leaves. Place 1 tablespoon (15 gr) olive oil in saute pan with chopped onion and (Optional place in ground veal). Saute onion and optional veal till golden. Place in chopped spinach l, egg, pinch of salt, pinch of nutmeg. Saute. Remove from heat. Drizzle olive oil in bottom of casserole dish. Spread oil on casserole with fingers. Place onion shells in dish and fill with spinach stuffing. Sprinkle plain breadcrumbs on top and bake for 40 minutes in oven preheated to 350F (180 C). remove and serve,
Tonight, I finished up one of my wine education and wine pairing events at one of my favorite vineyards. Something that no one seemed to have a clue about was what temperature should their wine be served at. Ahh.. this brought to mind my good friends GianLuca and Velia from the famous wine bar in Orvieto (Italy)- the Champagneria!!
A little wine bar in the main piazza of Orvieto but a place where one can get an education about wines from all over the world. Here is some information that I have learned from sommeliers like GianLuca and vineyards that I have trained at in Italy.
The temperature that you serve the wine is just as important as the quality of the wine itself. You are making a grand mistake is you serve a great wine at the wrong temperature, the special qualities of that wine will not be evident .
Here are the perfect temperatures the different type of wines should be served:
*Champagne-8 degrees C
*Dry white and rose wines- 10
*Light red wine- 14 degrees
*Aged red wine-18
*Sweet wines and liqueuers- 8
If the wine is too cold, pour iti n the glass and leave for a few minutes to warm up.
The glases the wine is served in is just as important. Clear, transparent glases are the best so that one can experience the wine. But also a glass that has a long stem is best to serve wine so that your fingers do not touch the part containing the wine and do not modify the temperature of the wine in any way.
Dry spumante and champagne should be served in a flute so that one can see the bubbles and the perfume of the wine is released slowly.
However, sweet champagne and sweet spumante should be served in a cup like glass.
This is the season for grapes and they are at their best. My favorite recipe for taking advantage of the luscious grapes of Fall is a risotto with white grapes and white wine.
It reminds me of being at the being at the farm in Tuscany where I do all my cooking programs-the crisp autumn evenings and the warmth of the risotto..
“To make a friend, a glass of wine is enough, to maintain the friendship you need a whole bottle” as an old Italian saying goes..
Risotto all’uva Bianca (risotto with white grapes)
* 1/2 cups rice for risotto (carnaroli or arborio)
Wash grapes , cut in half and take out seeds. Melt butter in saute pan, then place in chopped onion. When onion is transparent add in dry rice and let toast for a minute. Add in wine, and when the liquid evaporates place i n 3/4 cup vegetable broth. Stirring constatnly. Repeat until rice is al dente-approx 18 minutes. However, at mid cooking, add in grapes and stir in. Then remove from heat and add remaining butter and top with greated parmigiano-reggiano cheese. Serve immediately. Serve with glasses of dry white wine.
A Happy Memorial Day weekend.. Does this mean summer is finally here? It must be summer, I got to purchase my first baby watermelon yesterday and plan on eating the whole thing myself!!
I can’t think of a more refreshing way to spend a warm summer style day..besides it reminds me of my summers spent in the mountains of Abruzzo..eating lunch on the terrazzo and reveling in the beautiful Italian sun and peaceful quiet while being cooled down by munching on a slice of sweet watermelon..
For those of you that don’t want to eat a whole watermelon or would appreciate another type of fruit..try my second favorite summer time dessert fresh strawberries with lemon.
Fragole con Limone
1 pound of fresh strawberries
1 fresh lemon
1/4 cup sugar
handful of fresh mint leaves
Wash and quarter strawberries. Squeeze juice of one lemon on top, sprinkle sugar and toss gently. let marinade in refrigerator for 2 hours. Serve chilled garnished with fresh mint leaves.
Enjoy!
Hope to see you on June 4th at Foster’s Gourmet in Philadelphia and /or Horsham Day in Horsham, Pa at Deep Meadow Park..See you then..
A Picnic can be defined as a family tradition, holiday gathering, or a romantic expression. There is a sense of intimacy and comfort in this social gathering. With summer right around the corner, we find ourselves preparing hastily for this overwhelmingly popular social pastime. American tradition finds a picnic at nearly every summer holiday. From Memorial Day, Labor Day, to July 4th, our summer celebrations are defined by a picnic table and covered dishes. What about a little change in scenery? Not taking away the traditions or Holiday itself, just simply “introducing” another culture’s themes and tasty dishes into your own backyard. Welcome this summer with a “Picnic in Tuscany.”
Before we get into the tasty foods and fancy décor of a Tuscan style picnic, let us briefly look into the history of this Italian region. Tuscany is one of twenty regions in Italy. Preserving through the Renaissance, Tuscany emerged as a major culteral center that now offers museums, galleries, and painting from historical artists like Leonardo Da Vinci, and Michelangelo. It welcomes millions of tourists world-wide. Now, let’s extract some cultural elements from this facinating culture and place in to your very own backyard.
There is something undeniably relaxing and soothing when it comes to basking in the evening sun surrounded by loved ones. The overall theme of the Tuscan Picnic is entirly up to the host. It can be as fancy and elegant as one desires. The tablecloth will set the foundation . A light beige or cream colored cloth will give a soft and elegent look. A deep red or champagn colored table cloth will provide a more intense, intimate setting. I suggest that you use contrasting colors for the place setting and table top décor. This will add demension to the visual setup and help create the overall mood of the event.
The décor should add elegance to your table. However, too much décor can look cluttered. Keep these items simplistic, yet be sure to choose that which contributes to the overall mood of your event. Items such as candles and flowers give the set-up a soft and coozy mood. Placing glass candle holders over lighted candles adds a bit of soft elegance to the setting. Additionaly, it will keep the wick burning against the evening winds while also creating a romantic glow as the sun retires for the night.
In creating the menu, it is a good idea to plan it out step by step. Make sure you choose recipes that you are comfortable cooking as well as serving. Italian cuisine contains endless options that fit every kind of picnic theme. It’s a great time of year to include fresh, in season ingredients. Fresh ripe tomatoes, garden vegetables and fruit are just few ingredients that contribute to a healthy nutritious meal. Also, swapping regular pasta for whole-wheat pasta adds fiber and protein to the Entrée.
In Italy, the meals begin with an antipasti, or appetizer. This is followed by the primi, and it usually consists of soup or salad. The main course, secondi, can be made to your desire. Pasta dishes, ravioli, and pizza are among the well known dishes that can be prepared for the main course. The final course, dessert, can leave you with endless options in which to choose. Depending on your previous courses, you may want to opt for a light and fresh dessert. A dessert such as a granite (Italian ice made up of mostly fruit, ice, and sugar) or fragole con limone (strawberries with lemon may be good choices. It’s lighter then a tiramisu or an amaretto cheesecake.
Whatever you decide to include in your Tuscan picnic, don’t forget the reason of the occasion. When the company and presence of your guests remain the most important ingredient, your Tuscany picnic will ultimately be nothing short of a success.
May 6th- Join me for a wine pairing and Wine Dinner at Country Creek Winery
June 4th-A picnic in Tuscany Event
Cooking class offered at Foster’s Homeware in Old City Philadelphia!
The Basic Art of Italian Cooking: A Picnic in Tuscany
Taught by Maria Liberati
Celebrity Chef and best selling cookbook author
Straight from a cooking school outside of Tuscany, learn how to
create a four course authentic Tuscan meal, as well as tips on
decorating your table and having an authentic Tuscan
Easter Sunday is usually a never ending meal, like all holiday meals in Italy. This
year in Abruzzo, still stunned by the earthquake the week before, families managed
to pull together whatever they could. All whilst knowing that the aftershocks could
hit at any moment. Unless you were in the city of L’Aquila the aftershocks
(luckily) did no physical damage and were just constant reminders of the
devastation they caused to the beautiful historic city of L’Aquila.
But fear is an awful thing and unfortunately occupied the minds of everyone during
Easter dinner.
While usual Easter dinner banter is about what everyone is doing for “Pasquetta”
(Easter Monday holiday), conversation was filled with ‘what were you doing when the
quake struck?” and all the precautions to take for the coming week..just in case..
Pasquetta plans were curtailed. While this is one of Italy’s biggest Holidays that
marks the start of Spring and people usually to take to the mountains, the sea or go
for a picnic..most in Abruzzoo stayed close to home Most took ‘staycations’ at home.
Automobiles parked outside in the open fields dotted the landscape.. automobiles in
an open field can provide a safe refuge in case of an earthquake.
Through it all, the meal began with a Holiday lasagna, traditional easter lamb and
Pizza di Pasqua (Easter bread made with candied fruits and a light touch of
cinnamon) and dark chocolate easter eggs.
To start off the meal, an aperitif -the Rossini cocktail..yes that is Rossini… as
in Giacomo Rossini-the famous composer. Of course..how could you begin a meal with
a Rossini cocktail without breaking into songs from The Barber of Seville…. at
least those of us that are ‘opera diva wanna be’s'…. could only hum the William
Tell Overture… but at least a fun way to lighten up the conversation… . Here’s
the recipe .
(Keep the city of L’Aquila in your thoughts and prayers, I will be posting more info
on how you can help and the rebuilding of this art filled city in near future posts)
The Rossini is another version of the Bellini cocktail. It began to become popular
in the last century. Prepared with puree of fresh strawberries and Prosecco or
Champagne. Serve this cocktail in a fluted glass and you will have an elegant and
refreshing drink.
Recipe for the cocktail is 1/3 fresh strawberry puree to 2/3 cold Prosecco or
Champagne. The preparation consists of the simple union of the ingredients in a
glass with some ice.
The most complicated part of this (if you can call it that) is making the strawberry
puree. The only way to do this is to put in a blender or small food processor. Once
pureed, mix with a few drops of lemon juice and some sugar syrup (made by mixing
water and sugar over low heat till sugar is melted)
*Wine Pairing Dinner-Join me on May 6th for a wine pairing dinner at Country Creek
Winery in Montgomery County,Pa. I will be preparing an authentic Italian sampler
dinner, 4 courses, and pairing it with 4 of their wines. Reservations required and
spots are limited. Call the winery at 215-723-6516 or email at events@marialiberati.com for info
*May 11th- 7PM I will be bringing The Basic Art of Italian Cooking School from Italy
to Whole Foods, on Pennsylvania Avenue in Philadelphia, Pa We will be doign a
sampler picnic in Tuscany-recipes from the best selling book The Basic Art of
Italian Cooking and cooking school in Italy. To reserve your spot email us at events@marialiberati.com
Get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com
Join me in Italy at The Basic Art of Italian Cooking School and Experience Italy at
our villa in Umbria/Tuscany on Sept 23-Oct 6th. Spaces limited. Includes all cooking
classes, your stay at the villa, all meals, excursions and transport to and from
airport. Limited to only 12 participants. Call 1-800-581-9020 to reserve your spot
or email: events@marialiberati.com
For more recipes and articles
Mangia Bene, Vivi Bene,
MariaLink to the post: http://marialiberati.com/blog2/?p=594Link to Maria Liberati: http://marialiberati.com/blog2
Is your mouth watering for a meaty truffle? Well, as distinct as the cooking is in Umbria, you won’t find a chocolate truffle infused with pork, but separately these two items top the list of famous specialty foods coming from the beautiful Umbria region in Italy. With its tree-laden grounds scoured by uniquely trained “truffle dogs,” Umbria maintains favorable conditions for which wild mushrooms abound during truffle season. The soil created by oak and willow trees are said to be rich in Norcia, one of Umbria’s most reliable areas for bountiful truffle raising and famous for its black truffles and flourishing truffle trade industry.
Coming to a close at the end of March, truffle season harvests Umbria’s most sought after and expensive treat starting in December each year. Secretive and mysterious, the professional truffle harvesters of Umbria, known as the trifolau, partake in festivals and other celebrations throughout truffle hunting season seeking truffles of all sizes and shapes and pungency. Once these truffles are found, they are cooked and stored, or sold to restaurants and added to high cuisine recipes.
Eaten alone or thrown into a pasta dish, truffles are a delectable addition to various Italian dishes including but not limited to roast squab, mayonnaise, cakes, rice, fondue and a variety of spreads and sauces. The legacy of the truffle is attributed to its versatility and flavor. No other terrain in the world produces as many truffles as Italy does and 80% of Italy’s truffles come from Umbria. Gastronomes around the world agree that Italian truffles possess a earthy and heavenly taste, though black truffles from Norcia are known to be less aromatic than its white complement. The truffle is not the only hot commodity in Umbria, as there are just as many butchers as there are truffle hunters in this extraordinary region.
If you’ve ever been to an open market in Italy, you are sure to have been surrounded by the various meats that have been butchered, prepared, and sold for generations. Most commonly in the form of salami, sausages, and ham, Umbria’s primary meat is pork. Dishes such as mazzafegati (pig’s liver sausages), porchetta (pork roast), and Umbrian mortadella (seasoned sausage mixed with pork and bacon) are recognized as flavorful, sweet, and savory. It’s said that Italian butchers do not hold back when it comes to the pig, doing everything and anything that can be done to them in the name of cooking. From the pig’s feet and cheeks to the ox’s tongue, the Italians are creative and ingenious in how they approach the livestock from which they create their specialty foods and dishes. Umbria’s conscientious cooking processes, embedded in history and perfected through experimentation, continue to provide pleasing treats and meats.
Villa LaVeranda Interview and Tour-Umbria Italy
it is breathtaking ,the villa that I just fell in love with enough to have my culinary tours there for The Basic Art of Italian Cooking. Here is video of my visit there and the interview with Susan Evans-who headed the transformation of this once animal stall into the beautiful villa it is today. Watch!
If you want to join our next culinary tour and stay there ..see more info at http://www.marialiberati.com/blog2/page_id=542 or look below
Check out my informal interview inside the kitchen of La Veranda here:
**Please keep your thoughts and prayers with the people of central Italy who were hit with the devastating earthquake on April 6th. Hardest hit was the city of L’Aquila and towns nearby. Since L’Aquila is the capital city of Abruzzo I have been there for many events many a time. You can put the name L’Aquila in the search engine of my blog to find past posts on this medieval town. But here is one of the posts: http://www.marialiberati.com/blog2/?p=341
RECIPE OF THE MONTH
Risotto with White Grapes is a delicious recipe and great with Orvieto wine from Umbria
1 cuo rice for risotto-arborio or carnaroli
½ lb white grapes (seedless)
1 slice onion chopped finely
4 ounces parmigiana reggiano cheese
1 tablespoon butter
3-6 cups vegetable broth
1 cup dry white wine or champagne
2 tablespoons olive oil
In saute pan, saute olive chopped onion in olive oil. When golden put in rice and saute for 2 minutes, Place in wine or champagne. When liquid is absorbed, pour in ¾ cup broth. Stir and when liquid is absorbed pour in another ¾ cup of broth. Repeast this processs for approx 15 minutes or until al dente. Half way during cooking time. Place in washed grapes. When finished, top with butter, and parmigiano reggiano cheese.
May 6th, Wine Pairing Dinner at Country Creek Winery in Telford, witha 4 course authentic Italian sampler dinner and 4 wine samples..join us at an authentic rustic vineyard voted as Montgomery County’s Best. Fee is $39.95 reservations are limited ,call the winery at 215-723-6516 for reservations.
It is amusing to sit and watch how people that are extremely cold warm up. Some will stare in disbelief at their reddened hands, almost frozen and unable to move. Others seem to think that laughing to shake off the cold’s icy touch is the best solution. Then there are those that will just sit without uddering a word, who seem to sit mute almost as if in shock.
After visiting the ‘square coliseum’, we knew we needed some solution to the cold wind. The Solution ………was a visit to Palombini (coffee bar) next door, the visions of sweet pillows of pastry and colorfully decorated cakes for Carnevale and Easter was all that was needed to get us inside. That was the easiest decision, now came the world’s most difficult decision..what should we order or not order…
It was the perfect resting place for cold weary shoppers.. in the Eternal city how can anything but indulgence be your mission..food ,fashion, beauty, art, architeture..
To my next visit to Palombini and enjoy some tramezzini at home if you can’t meet me there.
Join me at The Basic Art of Italian Cooking by Maria Liberati tm Cooking School in Italy on Sept 23-Oct 6th at the villa. Stay for 6 nights/ 7 days with us and enjoy hands on authentic cooking classes, vineyard tours, visits to artisan food producers, wine tastings and more. (Almost all inclusive)_Everything exept airfare..Included is all meals cooking classes, lodging, excursions, wine tastings and transport from airport and back. Limited to 12 participants and if yo uregister by May 1st you receive $200 off the price. An Experience you will never forget. Makes a great Mother’s Day gift!
Visit our recipes and articles page, updated frequently with all the recipes you have been asking for and more to come.
Umbrian olives have been known as the best olives in Italy since ancient Roman times. Even today, Umbrian olives are notorious for making olive oil with an amazing potent flavor and digestive qualities and nutritional values to boot. The recipes for olive oil have been passed down through generations of Umbrian farmers, starting with the Romans and Etruscans. The region of Umbria is perched on a pyramid of hills 380 to 600 meters above sea level, which is surrounded by miles of olive groves. These olives come from the slopes of Apennine where the shoots are located, facing west.
Extra virgin olive oil is obtained by chilling the olives that are found in the foothills of Umbria and these are picked annually and entirely by hand. This process, known as pruning, involves the farmer climbing a ladder and picking the olives from the trees, working from the top down. The picking, transportation, washing and milling processes are all done so that they maintain the characteristics of the century-old olive oil.
Olive oil types are distinguished by their acidity level, and they are broken down into four categories. The extra virgin is the highest grade you can find and therefore the most popular, and has an acidity level of less than 1%. Virgin olive oil has a flavor that is more inconspicuous and a higher acidity, usually around 1.5 to 2%. Semi-fine is a blend of the two and has an acidity of 3% per 100 mL of oil. Finally, pure olive oil has a very modest flavor, color, and style and doesn’t overpower your dish.
Extra virgin olive oil, which is most prominent in Umbria, has an intense green color, a soft olive scent, and very rich, full flavors. It is best used for dipping uncooked breads in and flavoring soups, vegetables, salads, meat, and fish. To keep the product at its best, you should store it in a closed container in a cool environment away from direct sunlight. In some parts of Italy farmers even press small amounts of olives for the oil with fresh citrus fruit.
Check out the new Recipes and Articles page with lots more recipes and articles for you. Check back often, we are always updating with more articles. Go to Recipes & Articles
Experience Italy Cooking School & Tour- if you want to see first hand the olive oil making process in Umbria, join me September 23-Oct 6th for a 7 day ,6 night stay at the villa that houses The Basic Art of Italian Cooking by Maria Liberati tm Cooking School in Italy. Join me for a hands on authentic Italian cooking classes, visits to local oilve oil mills and vineyards, local excursions and La Dolce Vita lifestyle at the villa nestled in the hills of Umbria. Participation is limited. Register with deposit by May 1st and receive a $200 discount. Go to Cooking School in Italy for photos, itinerary, prices and more or call Sue at 1-800-581-9020
Thanks to all who have come out to The Basic Art of Italian Cooking by Maria Liberati tm Cooking School programs at Whole Foods Markets in your area for the month of Febraury. If there is a Whole Foods Market in your area, ask for the next The Basic Art of ItalianCooking by Maria Liberati tm Cooking School Program and book signings. Go to http://www.marialiberati.com for upcoming dates
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